Veal Medallions “Venus”
Tender veal medallions are prepared with a rich, elegant sauce that highlights their delicate flavor. This refined dish is perfect for special dinners or entertaining.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 5 mins. |
Ingredients
- Flour as required
- 8 slices filet of veal, 2 1/2 ounces each
- 3 tablespoons butter
- 2 shallots, minced
- 1 red pepper, cut in thin strips
- 8 shrimps (size 21-25 count), shelled, deveined and butterflied
- 4 tablespoons brandy
- 1 cup tomato sauce
- 1 cup light whipping cream
- Salt and freshly ground pepper to taste
Preparation
- Flour the veal medallions and shake off excess.
- In a large skillet, heat half the butter and brown the milk-fed veal. Remove meat from pan and keep warm.
- Add the remaining butter, shallots, red pepper, and shrimp. Cook gently for a few minutes.
- Deglaze with the brandy. Add the tomato sauce and cream and reduce by a quarter.
- Return the veal to the pan and simmer a few minutes in the sauce. Season to taste and serve.
Veal Medallions “Venus”
Tender veal medallions are prepared with a rich, elegant sauce that highlights their delicate flavor. This refined dish is perfect for special dinners or entertaining.
4
Prep: 20 mins.
Cook: 5 mins.
Preparation
- Flour the veal medallions and shake off excess.
- In a large skillet, heat half the butter and brown the milk-fed veal. Remove meat from pan and keep warm.
- Add the remaining butter, shallots, red pepper, and shrimp. Cook gently for a few minutes.
- Deglaze with the brandy. Add the tomato sauce and cream and reduce by a quarter.
- Return the veal to the pan and simmer a few minutes in the sauce. Season to taste and serve.
Ingredients
- Flour as required
- 8 slices filet of veal, 2 1/2 ounces each
- 3 tablespoons butter
- 2 shallots, minced
- 1 red pepper, cut in thin strips
- 8 shrimps (size 21-25 count), shelled, deveined and butterflied
- 4 tablespoons brandy
- 1 cup tomato sauce
- 1 cup light whipping cream
- Salt and freshly ground pepper to taste
